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Before you jump to ­­­Aloo Palak Subzi/Spinach and Potato Curry recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Becoming A Healthy Eater

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The initial step in making healthy decisions from a lunch menu is picking your location sensibly. In case you have several possibilities, when looking to dine out, it is essential that you provide each choice a fast examination. Though fast food institutions have started to integrate healthy foods and meals into their menus, so you might find it a lot much easier to eat healthy in a conventional family restaurant.

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We hope you got benefit from reading it, now let’s go back to ­­­aloo palak subzi/spinach and potato curry recipe. To make ­­­aloo palak subzi/spinach and potato curry you only need 15 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make ­­­Aloo Palak Subzi/Spinach and Potato Curry:

1. Prepare 1 big bunch Palak
2. Use Potatoes peeled and cubed - 2
3. Prepare Green chili – 2
4. Take Garlic (optional) – 3 cloves
5. Provide Salt to taste
6. Get Oil - 3 tbsp
7. Get Onion finely chopped – 1
8. Take ginger Grated - 1 tsp
9. Get green chili Finely chopped (optional) – 2
10. Get Jeera powder – 2 tsp
11. Get Aamchur – ½ tsp
12. Use ¼ tsp Turmeric Powder –
13. Take 1 5 Methi Kasoori - tbsp1.
14. Provide Garam Masala – ½ tsp
15. Take 1 tbsp Cream butter and or melted

Instructions to make ­­­Aloo Palak Subzi/Spinach and Potato Curry:

1. Wash, clean and chop the palak. In a saucepan with very little water, cook the garlic and green chili on low heat for a minute. Add the chopped spinach and salt and cook covered for min, stirring a couple of times. The palak will leach water which will help the greens not to stick to the pan. Once the spinach is cooked, remove from heat. Cool and then grind the palak to a rough consistency (hand blender is ideal) with very little water. Save any extra cooked water to use when cooking the spic…
2. 2. Cook the peeled and cubed potato pieces in water with salt and turmeric and set aside. (Note: to retain the firm edges you can deep fry the potatoes for a min and then follow the above cooking instruction)
3. 3. 1 tbsps Heat a saucepan with oil, add the chopped onions, chopped chili and grated ginger. Stir fry on medium heat until the onions turn pink and soft. Now add the jeera powder, turmeric powder, amchur and water and stir fry the spices on low flame for a minute.
4. 4. Add the ground palak, kasoori methi and adjust the salt and continue to cook for another 10 min or until the gravy is thick.
5. 5. Toss in the garam masala and cooked potatoes and stir in the cream. Remove from flame. Add a pat of butter on top and serve hot with chapatti, bread or rice.
6. Note: You can substitute potato with corn, peas or paneer and aamchur with 1 chopped tomato to be introduced after the onions turn soft. Once the tomatoes turn mushy add the spices.

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